Bling Baked Doughnut Recipe

[Updated 12/07/2026]

These baked doughnuts are soft, light and quick to prepare. They are the same style of small doughnut used as decoration on several Anges de Sucre cakes, and the base recipe can be adapted with different glazes, flavours and toppings.

Baked Doughnut Recipe

Ingredients

For The Doughnuts

• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 30g butter, melted and cooled slightly
• 180ml buttermilk
• 200g plain flour
• 40g cornflour
• 150g granulated sugar
• 1 teaspoon salt
• 2 teaspoons baking powder

For The White Chocolate Glaze

• 200g white chocolate chips or grated white chocolate
• 100g double cream
• Gel food colouring, optional
• Sprinkles or another suitable topping

Making The Doughnuts

1. Preheat the oven to 215°C and spray a 12-hole doughnut pan with cooking oil spray.
2. Whisk the buttermilk, eggs and vanilla together in a measuring jug, then whisk in the melted butter.
3. Sift the plain flour, cornflour, salt and baking powder into a mixing bowl. Stir in the granulated sugar.
4. Pour the wet mixture into the dry ingredients and whisk just until the batter is smooth. Avoid prolonged mixing.
5. Transfer the batter to a piping bag with an opening of approximately 5mm. Pipe it evenly into the pan, filling each ring just over halfway.
6. Bake for approximately 8 minutes, until golden and springy to the touch.
7. Cool in the pan for 5 minutes, then gently remove the doughnuts and place them on a wire rack.

Making The Glaze

1. Place the white chocolate in a heatproof bowl.
2. Heat the cream in a small saucepan until it is steaming and just reaches a simmer. Pour it over the white chocolate and leave for one minute.
3. Stir slowly until smooth and glossy. Add a very small amount of gel colouring if required.
4. Allow the glaze to cool and thicken to approximately 30 to 33°C, then dip one side of each cooled doughnut into it.
5. Add sprinkles or another topping before the glaze sets.

Variations

• Use milk or dark chocolate instead of white chocolate.
• Add finely grated lemon or orange zest to the batter.
• Finish with desiccated coconut, biscuit crumbs or chopped nuts where suitable.
• Use cinnamon or nutmeg for a warmer flavour.

Check every topping for the relevant ingredient and allergen information, particularly chocolate, sprinkles, biscuits and nuts.

Storage

The doughnuts are best eaten fresh. Plain, undecorated doughnuts can be kept in a clean airtight container at cool room temperature and used promptly. Once coated with the double-cream white-chocolate glaze, cover and refrigerate them; bring them towards cool room temperature before serving. Freeze only undecorated doughnuts if preparing them further in advance, then defrost fully before glazing.

Browse our doughnut cakes to see how we use baked doughnuts as part of a finished celebration cake.